| Issue |
BIO Web Conf.
Volume 45, 2022
68th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|
|
|---|---|---|
| Article Number | 03003 | |
| Number of page(s) | 5 | |
| Section | Food Process Engineering | |
| DOI | https://doi.org/10.1051/bioconf/20224503003 | |
| Published online | 04 February 2022 | |
Sorption isotherms of parsnip
1 Department of Industrial Heat Engineering, Technical Faculty, University of Food Technology, Plovdiv, Bulgaria
2 Department of Technical Mechanics and Mechanical Engineering, Technical Faculty, University of Food Technology, Plovdiv, Bulgaria
* Corresponding author: m_georgieva@uft-plovdiv.bg
Parsnip is a root that has a number of useful nutrients. For this reason, in recent years it has been rehabilitated and is widely used in dried form in the food industry and for medicinal purposes. Knowledge of its equilibrium characteristics of the products has an important practical significance, which is expressed in the selection of a suitable drying regime, selection of optimal storage conditions, determination of the energy and the form of connection of water with the material, etc. Therefore, an experimental study was performed to determine the equilibrium moisture content of parsnip and equations describing the sorption and desorption isotherms of parsnip at a temperature of 20°C were derived. Its equilibrium moisture content at higher temperatures (20, 40 and 60°C) was determined theoretically by the method of Pass and Slepchenko. All results are summarized in analytical, graphical and tabular form.
© The Authors, published by EDP Sciences, 2022
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